Mary Berry’s Viennese Fingers are delicate, buttery biscuits that melt in your mouth, making them a perfect treat for afternoon tea or any special occasion. These classic Viennese biscuits are piped into finger shapes and sandwiched together with rich buttercream or dipped in chocolate for a luxurious finish. With their light, crumbly texture, and sweet filling, Viennese Fingers are a delightful homemade treat that everyone will love.
What Are Mary Berry Viennese Fingers?
Mary Berry’s Viennese Fingers are light, buttery biscuits with a melt-in-the-mouth texture, made by piping a soft dough into finger shapes. Often filled with buttercream or dipped in chocolate, these biscuits are perfect for tea-time treats or a simple indulgent snack. They are a classic recipe that combines elegance and simplicity, ideal for both beginner and experienced bakers.
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Why You Should Try This Recipe
- Buttery and delicate: The rich, buttery dough melts in your mouth with every bite.
- Perfect for tea: These biscuits are ideal for serving with tea or coffee.
- Simple ingredients: Uses pantry staples, making it easy to whip up anytime.
- Customizable: Can be filled with buttercream, jam, or dipped in chocolate.
- Fun to make: Piping the dough gives these biscuits a professional and elegant look.
Ingredients Needed to Make Mary Berry Viennese Fingers
- Unsalted butter (175g / ¾ cup): Softened, for the light, buttery texture.
- Icing sugar (60g / ½ cup): For sweetness and a smooth dough.
- Plain flour (175g / 1½ cups): The base for the biscuit dough.
- Cornflour (60g / ½ cup): Adds to the light, crumbly texture.
- Vanilla extract (1 tsp): For flavor.
For the Filling (optional):
- Butter (100g / ½ cup): Softened, for the buttercream filling.
- Icing sugar (200g / 1½ cups): Sifted, for a smooth filling.
- Vanilla extract (½ tsp): For added flavor.
- Dark chocolate (100g / 3.5 oz): Optional, for dipping the biscuits.
Equipment Needed
- Piping bag with a large star nozzle
- Baking tray lined with parchment paper
- Mixing bowl
- Whisk or electric mixer
- Small saucepan (for melting chocolate, if using)
Instructions to Make Mary Berry Viennese Fingers
1. Prepare the Dough:
- Beat the butter and sugar: In a mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
- Add the flour and cornflour: Sift in the plain flour and cornflour, and add the vanilla extract. Mix until you have a smooth, soft dough that holds its shape when piped.
2. Pipe the Biscuits:
- Prepare the piping bag: Fit a large star nozzle onto the piping bag and fill it with the dough.
- Pipe into fingers: Pipe 8-10cm (3-4 inch) long fingers onto the lined baking tray, spacing them slightly apart. The dough should pipe easily, forming neat, ridged lines.
3. Bake the Biscuits:
- Preheat the oven: Set the oven to 180°C (350°F).
- Bake: Bake the biscuits for 12-15 minutes, or until they are a pale golden color. Avoid over-baking as they should remain light and delicate.
- Cool: Allow the biscuits to cool completely on the tray before handling, as they will be fragile when warm.
4. Make the Buttercream (optional):
- Beat the butter and sugar: In a bowl, beat the softened butter with the sifted icing sugar and vanilla extract until smooth and creamy.
5. Fill or Dip the Biscuits:
- Fill with buttercream: Sandwich the biscuits together with a layer of buttercream in the middle.
- Dip in chocolate (optional): Melt the dark chocolate in a small saucepan over low heat. Dip one end of each biscuit into the chocolate and place on parchment paper to set.
6. Serve:
- Enjoy: Once the buttercream is set or the chocolate is firm, serve your Viennese Fingers with tea or coffee for a perfect indulgent treat.
What Goes Well With Mary Berry Viennese Fingers
- Tea or coffee: These biscuits are a perfect accompaniment to a hot cup of tea or coffee.
- Fruit preserves: Serve with a side of jam or fruit preserves for extra sweetness.
- Whipped cream: A small dollop of whipped cream pairs beautifully with the buttery biscuits.
Expert Tips for Making the Best Mary Berry Viennese Fingers
- Use softened butter: Make sure the butter is soft but not melted to achieve the right dough consistency.
- Don’t over-bake: Keep a close eye on the biscuits in the oven. They should remain pale and delicate, with just a slight golden hue.
- Chill the dough slightly if needed: If the dough is too soft to pipe, you can chill it in the fridge for 5-10 minutes, but don’t let it harden too much.
- Ensure the buttercream is smooth: For the best results, sift the icing sugar before mixing it into the butter.
Easy Variations of Mary Berry Viennese Fingers
- Jam-filled: Add a layer of raspberry or strawberry jam alongside the buttercream for a fruity twist.
- Chocolate drizzle: Instead of dipping the biscuits in chocolate, drizzle melted chocolate over them for a decorative finish.
- Lemon-flavored: Add a teaspoon of lemon zest to the biscuit dough or buttercream for a zesty variation.
- Nutty addition: Sprinkle finely chopped nuts onto the chocolate-dipped ends before the chocolate sets.
Best Practices to Store Mary Berry Viennese Fingers
- Store in an airtight container: Keep the biscuits in an airtight container at room temperature for up to 5 days.
- Freeze for later: Unfilled biscuits can be frozen for up to 2 months. Thaw at room temperature before filling or dipping in chocolate.
Best Practices to Reheat Mary Berry Viennese Fingers
- No reheating needed: These biscuits are best enjoyed at room temperature, so no reheating is necessary. Simply serve and enjoy.
How Can I Make Mary Berry Viennese Fingers Healthier?
- Use less buttercream: Reduce the amount of buttercream used for a lighter version.
- Use dark chocolate: Opt for dark chocolate with a high cocoa content (70% or more) for a less sweet, slightly healthier option.
- Swap for a sugar alternative: For a lower sugar version, use a sugar substitute suitable for baking.
Nutrition Value (per serving):
- Calories: 180
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 16g
- Protein: 2g
- Fiber: 1g
FAQs
Can I freeze Mary Berry Viennese Fingers?
Yes, you can freeze unfilled Viennese Fingers. Once baked and cooled, place them in an airtight container and freeze for up to 2 months. Thaw at room temperature before filling or dipping in chocolate.
Why are my Viennese Fingers not holding their shape?
If your Viennese Fingers are losing their shape while baking, the dough may be too soft. Try chilling the piped biscuits in the fridge for 10-15 minutes before baking to help them hold their shape better.
How do I make my Viennese Fingers more crumbly?
To achieve a more crumbly texture, make sure to use the correct ratio of flour to butter. Using cornflour (cornstarch) alongside plain flour is key to creating that delicate, melt-in-your-mouth texture.
Can I use margarine instead of butter for Viennese Fingers?
While margarine can be used, butter is recommended for the best flavor and texture. Butter provides a richer taste and ensures the biscuits have that classic buttery, crumbly consistency.
Final Words
Mary Berry’s Viennese Fingers are the epitome of elegance when it comes to homemade biscuits. With their buttery, crumbly texture and the option to fill or dip in chocolate, these biscuits are sure to impress.
More By British Baking Recipes
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Mary Berry Viennese Fingers
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12-14 biscuits
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Viennese Fingers are light, buttery biscuits with a melt-in-the-mouth texture, made by piping a soft dough into finger shapes. Often filled with buttercream or dipped in chocolate, these biscuits are perfect for tea-time treats or a simple indulgent snack. They are a classic recipe that combines elegance and simplicity, ideal for both beginner and experienced bakers.
Ingredients
- Unsalted butter (175g / ¾ cup): Softened, for the light, buttery texture.
- Icing sugar (60g / ½ cup): For sweetness and a smooth dough.
- Plain flour (175g / 1½ cups): The base for the biscuit dough.
- Cornflour (60g / ½ cup): Adds to the light, crumbly texture.
- Vanilla extract (1 tsp): For flavor.
For the Filling (optional):
- Butter (100g / ½ cup): Softened, for the buttercream filling.
- Icing sugar (200g / 1½ cups): Sifted, for a smooth filling.
- Vanilla extract (½ tsp): For added flavor.
- Dark chocolate (100g / 3.5 oz): Optional, for dipping the biscuits.
Instructions
1. Prepare the Dough:
- Beat the butter and sugar: In a mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
- Add the flour and cornflour: Sift in the plain flour and cornflour, and add the vanilla extract. Mix until you have a smooth, soft dough that holds its shape when piped.
2. Pipe the Biscuits:
- Prepare the piping bag: Fit a large star nozzle onto the piping bag and fill it with the dough.
- Pipe into fingers: Pipe 8-10cm (3-4 inch) long fingers onto the lined baking tray, spacing them slightly apart. The dough should pipe easily, forming neat, ridged lines.
3. Bake the Biscuits:
- Preheat the oven: Set the oven to 180°C (350°F).
- Bake: Bake the biscuits for 12-15 minutes, or until they are a pale golden color. Avoid over-baking as they should remain light and delicate.
- Cool: Allow the biscuits to cool completely on the tray before handling, as they will be fragile when warm.
4. Make the Buttercream (optional):
- Beat the butter and sugar: In a bowl, beat the softened butter with the sifted icing sugar and vanilla extract until smooth and creamy.
5. Fill or Dip the Biscuits:
- Fill with buttercream: Sandwich the biscuits together with a layer of buttercream in the middle.
- Dip in chocolate (optional): Melt the dark chocolate in a small saucepan over low heat. Dip one end of each biscuit into the chocolate and place on parchment paper to set.
6. Serve:
- Enjoy: Once the buttercream is set or the chocolate is firm, serve your Viennese Fingers with tea or coffee for a perfect indulgent treat.
